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Arugula Tomato Cheese Pizza…the perfect pizza, simple to make, yet so delicious! Fresh pizza dough topped with roasted cherry tomato sauce, basil pesto, a blend of Italian cheese, prosciutto, and topped with so much parmasan tossed fresh garden arugula. The key to this pizza is to bake it on a sheet pan at a high temp until the crust becomes just a little crisp and the cheese is melty. As soon as the pizza comes out of the oven, top it with fresh arugula tossed with parmesan cheese. Trust me, every last bite of this pizza is delicious and will leave you wanting more. It’s the perfect mix of summer flavors that everyone will love.

Arugula Tomato Cheese Pizza | halfbakedharvest.com

Happy Monday everyone! I’m finally back home from Alaska and settling back into life with internet again. As some of you probably noticed we were not able to get the usual Sunday Favorites post up yesterday. I had almost no internet our entire Alaska trip. So…expect a big Sunday post this week to make up for the absence. I’m really excited to share all the photos and details with you guys. It sure was quiite an adventure!

On to Monday, which we’re making it a little bit better with some cheesy pizza. Funny enough, was inspired not by alaska, but by my Mexico trip a few weeks ago.

Arugula Tomato Cheese Pizza | halfbakedharvest.com

It’s a simple arugula pizza, but don’t let that fool you. Even though it seems simple, it’s currently one of my favorite pizzas.

The inspiration came from Flora Farms in Cabo. Where they serve several types of pizza, but the arugula pizza came highly recommended. We ended up ordering a few different pizzas for the table. But we all agreed, the arugula was the best on the table.

When I got home, I knew I had to recreate it. Especially since we have a ton of baby arugula growing in the garden that’s so flavorful and delicious.

The arugula on top of the pizza is tossed very simply with olive oil and parmesan cheese. This allows the flavors of the arugula to really shine through.

Arugula Tomato Cheese Pizza | halfbakedharvest.com

Here are the details – let’s make pizza

Before you start prepping the pizza dough, make the tomato sauce. Since it’s summertime and tomatoes are in season I made a quick cherry tomato sauce. I used fresh cherry tomatoes, garlic, thyme and oregano…delicious!

Throw the tomatoes into a skillet and cook them until they burst and become saucy. Then smash them down with a fork to create a quick but super flavorful sauce.

Once the tomatoes are cooked, roll out the dough, and assemble the pizza. For the dough, I used a homemade pizza dough, but store-bought is great too. Just make sure the dough is at room temperature before you roll it out.

Arugula Tomato Cheese Pizza | halfbakedharvest.com

Assemble and bake

Push the dough out onto the baking sheet, add the sauce, the cheeses, and the prosciutto (only if you enjoy prosciutto, which we do). Bake in the upper position of the oven, and in less than fifteen minutes you’ll have amazing pizza.

And…your kitchen will smell incredible. It might be crazy hot, but I promise, this pizza is worth it!

Arugula Tomato Cheese Pizza | halfbakedharvest.com

And most importantly, you’ll have a delicious pizza to enjoy for dinner.

While the pizza bakes, toss together the fresh baby arugula with the parmesan cheese. As soon as the pizza comes out of the oven, arrange the arugula on top with a handful of fresh basil. Then simply slice and eat!

Eat the pizza hot, preferably on a summer night, with your favorite drink in hand, with your favorite people. Because everyone likes a good slice of cheese pizza with friends!

Arugula Tomato Cheese Pizza | halfbakedharvest.com

Looking for other summer pizzas? Here are a few of my go-to’s. 

Sheet Pan Buffalo Chicken Pizza

Spinach and Artichoke Pizza with Cheesy Bread Crust

Burrata Caesar Salad Pizza

Garlic and Herb Roasted Cherry Tomato Pizza with Caramelized Onions

Lastly, if you make this Arugula Tomato Cheese Pizza, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Arugula Tomato Cheese Pizza

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6
Calories Per Serving: 395 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. In a large skillet set over medium heat, toss together the olive oil, tomatoes, garlic, thyme, oregano, chili flakes, salt, and pepper. Cook until the tomatoes begin to pop, about 4-5 minutes. Remove from the heat and smash the tomatoes down with a fork.
    2. Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F. for at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it.
    3. On a lightly floured surface, push/roll the pizza dough out until it is pretty thin (about a 12-14 inch circle). Place the pizza dough on a lightly oiled sheet pan. Spread the tomatoes and pesto over the dough. Sprinkle on the shredded cheese and add the prosciutto.
    4. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Meanwhile, toss together the arugula, olive oil, parmesan, salt, and pepper. Top the pizza with arugula and basil.

Arugula Tomato Cheese Pizza | halfbakedharvest.com

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Comments

    1. Hey Emilie,
      Wonderful! I am so glad that this recipe was enjoyed, thank you so much for giving the recipe a try!! xTieghan

  1. 5 stars
    I have to start off by saying we make pizza A LOT, so the bar was set high. But this recipe is amazing! The fresh Arugula tossed with oil and parmesan was such a refreshing pairing with the cheesy, hot pizza. Overall I did find it a tad salty (combination of salt being in everything: prosciutto, sauce, dough, cheese), but would make it again and just omit salt in certain areas. The homemade cherry tomato sauce was AMAZING and I will definitely be adding it to our rotation.

    1. Hey Marina,
      Happy Sunday! Thanks so much for making this recipe, I am so glad that it was enjoyed!! ☀️xTieghan

  2. 5 stars
    Oh. My. Goodness. This is delicious, both with (for my family) and without (for me) prosciutto. It was a real treat, as my reservation at Flora Farms was cancelled on Tuesday due to rain and I made this dupe as soon as I returned home from Cabo! I used my own dough recipe.

    1. Hey there,
      Awesome! Love to hear that this recipe was enjoyed, thanks a lot for making it! Have the best weekend:) xTieghan

    1. Hey Heather,
      Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan

  3. 5 stars
    This was soooo good!! I made it on a pre-made flat bread and was a huge hit. I will definitely be making this one again.

    1. Hey Tara,
      Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan

  4. Love this pizza so much! We are making it again tonight after making it last week. So simple + fresh and will definitely become one of our go-to’s. The sauce is just *chefs kiss*!

    1. Hey Jenelle,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

  5. 5 stars
    Made this pizza tonight and it was so good! Perfect as is but I did add one additional ingredient and drizzled honey on top! Delicious! Thank you!

    1. Hey Bri,
      Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan

  6. 5 stars
    OMG, this is the bomb! The tomato sauce is so fresh tasting and the pesto blends really well with it. I used 3 oz. of prosciutto, I would probably cut it back to 2 oz. With 3 oz. and the Parmesan it was a tad bit salty which was delicious but maybe not good for my blood pressure. This will be a repeat!

    1. Hey Lynn,
      Wonderful! Thanks so much for making this dish, I am so glad to hear that it was enjoyed!! xTieghan

    1. Hey Sarah,
      Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

    1. Hey Sarah,
      Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

    1. Hey Mari,
      Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

  7. I made the tomato sauce for the pizza and it tastes so good, but it has so many seeds. Do you strain your sauce or just leave seeds in sauce? Thanks for any tips.

    1. Hey Stephanie,
      Happy Sunday! It’s so great to hear that this recipe was enjoyed, I appreciate you taking the time to make it! I leave the seeds, but you could certainly strain it if that is your preference. xTieghan

  8. 5 stars
    I don’t particularly love arugula . . . But it added nice flavor = this is an AWESOME recipe! The flavors – pesto plus the tomatoes – is perfection! I’d eat it again and again and again!!!!
    **I actually didn’t include the prosciutto – I didn’t have any on hand, and we didn’t find the final result lacking.

    1. Hey Melissa,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan

    1. Hey Megan,
      Awesome! I am thrilled to hear that this recipe was enjoyed, thanks a lot for making it! Have a wonderful weekend☀️ xTieghan

  9. I am confused over the directions. It mentions using a pizza stone but then says use an oiled sheet pan. If we are using a pizza stone what do we do?

    1. Hey Lynn,
      You are going to place your baking sheet directly on top of the pizza stone, it creates a super crunchy crust. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Valerie,
      Any Italian cheese that you like, mozzarella is a great option! I hope you love this recipe, please let me know if you give it a try! xTieghan

    1. Hey Kris,
      I did, the recipe calls for 2 cups of shredded Italian cheese, so whatever you prefer here will work. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Anita,
      I like to use freshly grated Parmesan. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan

    1. Hey Jules,
      The recipe for the dough is in the HBH Super Simple cookbook. I hope you love the pizza, please let me know if you give it a try! xTieghan

      1. Hey Grace,
        That recipe is in the HBH Super Simple Cookbook. Please let me know if you have any other questions! xTieghan

    1. Hey Megan,
      The recipe is in the HBH Super Simple cookbook. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. Hi Tieghan! I’ve been to Alaska & hope you enjoyed it as much as I did. It is unbelievably beautiful & I’d go back in a heartbeat. That being said, of course we noticed that there was no Sunday post but having been to Alaska, I can attest to their quirky internet service. Just wanted you to know that my Sunday felt incomplete without your musings. Looking forward to next week’s though!

    1. Hey Marcia,
      Thanks so much for your kind message! Alaska was amazing and I can’t wait to share all about it in next Sunday’s post! xTieghan

    1. Hey Lori,
      Sorry, there is not, I was not able to write the post since I was on vacation. There will be a new post this Sunday! xTieghan